13 April 2012

April Bloomfield is the chef and co-owner of a trio of hot-as-they-come New York City restaurants: The Michelin Star restaurant The Spotted Pig, The Breslin another meat-centric enterprise and The John Dory Oyster Bar focusing on seafood both at the Ace Hotel. Each of these restaurants offer a dining-with-benefits experience with exceptionally flavourful and decadent cooking.

In Birmingham, England where she grew up she had wanted to be in the police force but ended up following in her two sisters footsteps. She began her culinary career at London’s Kensington Palace and then went on to Bibendum and River Cafe where many a great chef was born. She went to the United States where she landed a job at Alice Watters’ Chez Panisse in Berkeley, California. The Spotted Pig, which opened in 2004, is a meat-centric gastropub specializing in seasonal British and Italian cuisines which she co-owns with its famous owners Jay-Z and Mario Batali and her partner Ken Friedman. Her cookbook A Girl and Her Pig was released April 10th of this year. I love this article from The Eater about her cookbook with some excellent recipes as well. Thee is no doubt she deserves her place on theGourmet Live's50 Women Game Changers.

Whether you agree or disagree with the authors chosen fifty and their order it has been an enjoyable and creative outlet to cook from the masters and those we admire with a group of dedicated ladies. There have even been a few successful bloggers on "the list". We have checked out books from the library, borrowed cookbooks from friends, surfed the Internet and browsed our own cookbook collections seeking that one recipe that will highlight that weeks outstanding woman. This group is spearheaded by my favourite well-travelled blogger Mary of One Perfect Bite who back in June 2011 invited bloggers to travel along on a culinary journey throughout the year. It is still not too late to join in in 2012.

These pancakes are amazing and the brandy syrup goes so well with the sweet yet tart fruit. I had some canned cherries but if cherries are out of season use blueberries.

**Cherry and Almond Pancakes with Brandy Syrup**

by April Bloomfield

For the syrup

100g (3½oz) sugar

50ml (2fl oz) brandy

½ vanilla pod, split

For the pancakes

450g (1lb) cherries, pitted

90g (3oz) white polenta

40g (1½oz) almonds, toasted until golden brown then ground
in a food processor

70g (2½oz) flour

½ teaspoon bicarbonate of soda

½ teaspoon baking powder

35g (1¼oz) sugar

pinch of salt

235ml (8fl oz) buttermilk

50g (5½oz) ricotta

½ tablespoon lemon zest

5½ teaspoon sour cream

1 egg, separated

½ teaspoon butter

Whipped Cream if desired

First prepare the syrup.

Place the ingredients in a pan and bring to the boil. Be
careful – it may flame. Cook on a high heat for four minutes then take off the
heat and allow to cool.

Divide the cherries into two piles. Chop the first lot into
halves, and the second lot into quarters. Set aside the halves, and put the
quarters in a large bowl. Add all the other pancake ingredients, except the egg
white and butter, and stir until well combined. Whisk the egg white until it
holds stiff peaks. Stir one third into the batter. Then fold in the second
third until just combined. Repeat with the final third. Do not over-mix – there
should be traces of egg white visible in the batter. This will give it an airy
texture when cooked.

Heat the butter in a non-stick or cast-iron frying-pan. Pour
in the batter in 10cm (4in) circles and allow to brown on one side. The
pancakes will firm up and little air bubbles will form on top, signalling they
are ready to be flipped. Turn them over and continue to cook until firm to the
touch. When they are done, wrap them in a teatowel and leave in a warm place,
such as the oven on its lowest setting, while you cook the rest. You should get
12 pancakes in all.

Place three pancakes on each plate, top with halved
cherries, drizzle with brandy syrup and serve, adding whipped cream if desired.

You are reading this on
http://morethanburnttoast.blogspot.com. Excerpts and links may be used,
provided that full and clear credit is given to the author and or owner of More Than Burnt Toast

Search This Blog

"Be yourself, everyone else is taken."

INDEX

Relax

My blog More Than Burnt Toast has been my passion for almost 14 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.